Ingredients
Wild Salmon
4 pieces of salmon (150g each)
Artichokes
12 pieces of artichoke
Garlic, Thyme and Laurier
Olive Oil
1 chopped onion
2 carrots in brunoise
3 cl of white whine
PM water
Artichoke Stuffing
400 g of puréed baked beans
12 g of potato starch
2 whole eggs
40 g of liquid cream
Espelette salt and pepper
Siphon
3 whole eggs
3 egg yolks
50 g of reduction of very concentrated Barigoule juice
300 g of butter
1 g de Xanthan
Pesto
200g of cooked broad beans
60g of Parmesan
30g of torrefied pinions of pine
10cl of oil pip grape
5cl of olive oil
Method
Artichokes
Carefully turn your artichokes and cook them in a Barigoule, making sure they stay crunchy.
Artichoke Filling
Mix your broadbean purée with the starch and whole eggs then add the single cream. Check for seasoning. Strain through a sieve and leave to the side.
Pesto
Blend the broadbeans, parmesan and the pine nuts then mix in the 2 oils.
Siphon
Blend the egg yolks and whole eggs along with the Barigoule concentrate. Add the Xanthane and the melted butter. Check for seasoning, strain through a sieve then put them in a pan keeping them at 60c.
Artichoke Stuffing
Stuff the artichokes then steam them at 90c for 25 mins and leave them to rest.
Dressing
Cook your salmon on both sides taking care to keep it a pink colour.Cut your artichokes into 2 then carefully dress them on a plate, taking care to leave the pistou inside. Leave the salmon to one side. Serve the siphon separately.
Image by Nicolas Claris
